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BBQ T-bone steak with chimichurri

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  • Gluten free
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • Wheat free
  • High in protein

Bring some heat to your next barbecue and try this chargrilled steak with chimichurri. It's quick, easy, full of flavour and perfect for meat lovers.

  • Serves6
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins cooling & 5 mins resting time
Six BBQ T-bone steak with chimichurri on a plate


  • 6 Coles Australian Beef T-Bone Steaks
  • 1 tbs olive oil
  • Oregano sprigs, to serve

Charred chilli chimichurri sauce

  • 2 long red chillies
  • 2 tbs red wine vinegar
  • 2 tbs extra virgin olive oil
  • 1 garlic clove, crushed
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/3 cup finely chopped coriander
  • 2 tbs finely chopped mint
  • 2 tbs finely chopped oregano
  • 1 tsp ground paprika

Nutritional information

Per Serve: Energy: 2161kJ/517 Cals (25%), Protein: 56g (112%), Fat: 32g (46%), Sat fat: 11g (46%), Carb: 1g (0%), Sugar: 1g (1%), Fibre: 1g (3%), Sodium: 132mg (6%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the charred chilli chimichurri sauce, heat a barbecue grill or chargrill on high. Cook the chillies, turning, for 5 mins or until blackened all over. Set aside for 5 mins to cool.
  2. Step 2

    Use a small sharp knife to halve the chillies lengthways. Seed and finely chop the chilli and place in a small bowl. Add the vinegar, oil, garlic, parsley, coriander, mint, oregano and paprika. Stir to combine. Season.
  3. Step 3

    Brush the steaks evenly with the oil. Season well. Cook on grill for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  4. Step 4

    Place the steaks on a large serving platter and drizzle with the charred chilli chimichurri sauce. Top with oregano sprigs. Serve immediately.

Recipe tip

Clever storage:
The freshness in this recipe comes from the abundance of herbs, which means you’re likely to have leftovers. Check out our top 10 herb tips for ideas on how to make them last longer and recipes for using them up.

You guide to cooking T-bone steak

Planning a BBQ? Sure, you could serve grilled T-bone steaks and sure, your guests would love them … but why not turbocharge your steaks with a charred chilli chimichurri sauce (try saying that fast!). The best thing is this T-bone steak recipe gives you double the BBQ goodness with the steaks and the chillies for the sauce both getting a lick of flames.

How to chargill the chillies

Surprisingly, the chillies actually take longer to cook in this recipe than the steaks, so let’s start there. Over high heat, put your chillies straight down on the chargrill surface. Tongs are going to be your best friend here – for 5 minutes, cook, turning with the tongs until the chillies are blackened. Now, don’t get nervous – when we say blackened, we mean it. The chillies need to be really well charred and blistered – that’s how you get that wonderful smokiness coming through your chimichurri.

How to cook the best T-bone steak

As the name suggests, this steak has a T-shaped bone in it. It has a big meaty flavour and is just perfect for barbecuing. So how to cook T-bone steak? Well, because it’s quite a lean cut, it cooks quickly but stays super juicy around the bone. To cook it right, brush with a little oil, then cook on the chargrill for 2 minutes each side. (Remember to only turn it once – turning more can dry out the steak and ruin those lovely grill marks.)

How do I know my T-bone is cooked

Firstly, follow the cook time for T-bone steak in the recipe, then there are a couple of ways to check it’s cooked. If you have a meat thermometer, a T-bone steak is cooked to medium when its internal temperature reaches 65°C- 70°C. If you don’t have a meat thermometer, try the touch test. Towards the end of cooking, press the outside of the steak with your tongs. Soft equals rare, springy indicates medium and firm is obviously well done.

How to serve T-bone steak

Of course, you could plate these steaks individually but where’s the theatre in that? Instead, arrange all the steaks on a large serving platter, then give them a generous drizzle of the charred chilli chimichurri sauce. They’ll glisten in the light and look deliciously juicy.

Love this grilled T-bone recipe?

You’ll need some sides for this grilled T-bone recipe. For a summer BBQ, go for a classic German-style potato salad and this BBQ haloumi salad with corn and capsicum. For something even fancier, turn to Curtis Stone’s tomato and bread salad with BBQ eggplant and capsicum. For more ideas and inspiration, check out our collection of BBQ recipes and lamb recipes.

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